Ingredients
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3/4 cup Whole almonds 2 1/4 cup Flour 1 1/2 tsp Baking powder 1/4 tsp Salt 1/2 cup Butter; softened 1/4 cup Sugar 2 Eggs; lightly beaten 1 tsp Vanilla extract 1 Tbsp Anise seeds
Procedure
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To toast almonds, preheat oven to 350 F. Spread almonds in a single layer
on a baking sheet and toast, turning occasionally, for 10 minutes. Set aside
to cool, then roughly chop. Sift together flour, baking powder and salt in a
small mixing bowl. Set aside. Cream butter and sugar with an electric mixer
in a large mixing bowl until fluffy; then beat in eggs and vanilla.
Gradually add flour mixture, mix until combined, then stir in chopped
almonds and anise seeds. Dough will be stiff. Transfer dough to a lightly
floured work surface, then, using your hands or a rolling pin, shape into
one long roll, about 3 inches by 13 inches. Line baking sheet with parchment
paper or aluminum foil (shiny side up). Transfer dough roll to baking sheet,
flatten slightly, then bake until golden brown, about 35 minutes. Remove
from oven--do not turn oven off--and set aside until cool enough to handle,
about 15 minutes. Using a serrated knife, cut roll, on the diagonal, into
1/2 inch thick slices. Place slices flat on baking sheet and bake, turning
once, until golden brown, about 5 minutes per side. Do not over bake:
Biscotti will feel soft in the middle but will become crisp and hard as they
cool. Allow to cool completely on pan. Biscotti will keep in a sealed
container for up to 4 weeks. Makes about 2 dozen
